FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
FISH PIE - IN FOUR STEPS
Delicious and easy - a fish pie anyone can make. You'll learn how to poach fish and make a white sauce too
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
- Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.
- Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.
- Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.
Nutrition Facts : Calories 824 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 3.12 milligram of sodium
FILO-CRUSTED SMOKED HADDOCK, CHEESE & LEEK PIE
Tom Kerridge's filo pastry topping and smoked fish filling adds bold textures and flavours to an otherwise classic dinner party dish
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Drop in the haddock, turn off the heat, cover with a lid or foil and leave to cool for 30 mins - the haddock will be just cooked. Carefully remove the haddock and set aside on a plate, then strain the milk through a sieve into a jug. To prepare the haddock, remove the flesh from the skin, making sure all bones and spices have been discarded - the fish should break into natural bite-sized flakes. Set aside until needed.
- Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook until softened, about 15 mins. Add the leeks and continue cooking for 2 mins. Drain in a colander and leave to cool.
- In the same pan, melt the 75g butter, then stir in the flour to form a paste. Cook for 3-4 mins without colouring, then slowly ladle in the warm milk, stirring constantly with a wooden spoon, until you have a glossy sauce. Stir in the mustard poweder, lemon juice and some seasoning, then pass through a fine sieve.
- Heat oven to 180C/160C fan/gas 4. To assemble the pie, place the leeks in the bottom of a 1.6-litre pie dish (about 22cm) and top with a third of the sauce. Follow with the flaked smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.
- For the filo crust, melt the butter in a small pan, then add the garlic. Heat gently for 5 mins to allow the garlic to infuse. Lay one sheet of filo on a chopping board and brush all over with the garlic butter, then sprinkle with some chives and cracked black pepper. Place another sheet of pastry on top at a slight angle and repeat. Continue in this way until you have used up all the pastry and almost all the garlic butter. You should have created a jagged-edged pastry circle. Lay this on top of the pie dish, then use a sharp knife to trim the edges, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 mins or until the pastry is golden and crisp. Serve with the Charred Baby Gem, watercress & bacon salad (see recipe, Goes well with).
Nutrition Facts : Calories 821 calories, Fat 49 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 3.8 milligram of sodium
SMOKED HADDOCK GRATIN
A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake
Provided by Barney Desmazery
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
- Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.
Nutrition Facts : Calories 523 calories, Fat 38.7 grams fat, SaturatedFat 23.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 4 grams sugar, Fiber 4.2 grams fiber, Protein 35.5 grams protein, Sodium 3.5 milligram of sodium
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25 EASY SMOKED HADDOCK RECIPES TO TRY TODAY - INSANELY GOOD
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5/5 (1)Published Dec 9, 2022Category Recipe Roundup, Seafood
- Smoked Haddock Gratin. Smoky, savory, cheesy, and creamy, this fish gratin has it all. It has layers of smoked haddock, potatoes, green onions, chives, and a creamy mustard cheese sauce.
- Smoked Haddock with Creamy Tomato Pepper Sauce. Smoked haddock is excellent in casseroles. It’s especially great when you combine it with a creamy sauce like this tomato-pepper delight.
- Cullen Skink (Scottish Smoked Fish Chowder) Here is the first of many amazing smoked haddock chowders on this list. Cullen skink is a Scottish take on fish chowder that is just about as thick and creamy as they come.
- Smoked Haddock & Mash. This dish is just about as homey as it gets! The buttery mashed potatoes meld with leeks and green onions. There’s also a handful of spinach in there, too.
- Traditional Kedgeree. Kedgeree is a popular British dish with Indian roots. The original version started with lentils and now it’s all about smoked haddock.
- Smoked Haddock Risotto. If you’re making risotto, go all out with this smoked haddock version. The smoked haddock imparts a strong smoky flavor that goes great with the richness of the risotto.
- Creamed Leeks and Smoked Haddock. Smoked haddock pairs well with leeks. So why not make them the main highlight of a dish? This creamy and buttery concoction is super cozy and scrumptious.
- Smoked Haddock, Leek, and Butterbean Bake. If you want to add more substance to your smoked haddock and leeks, toss in some butter beans. Those succulent beans make this dish very filling.
- Irish Fish Chowder. Seafood lovers, brace yourself. This Irish fish chowder will have you coming back bowl after bowl! Pieces of smoked haddock, mussels, and salmon are swimming in a creamy broth with bits of smoked bacon.
- Smoked Haddock Fish Cakes. Even those who aren’t too big on seafood won’t be able to say no to fish cakes. They’re a meaty mixture of smoked haddock and mashed potatoes bound together in a patty.
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